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Strawberry Yogurt Mascarpone Tart

Summer break has disappeared rather quickly! It's hard to believe that Soeren will be back at school next week after 8 weeks - as a 2nd grader! Things were to be a bit different this year, I know. He would not only have had a new class but also a new school, new friends and a whole different country to get acquainted with.

It was not to be and in a way I am happy. He has taken pleasure in enjoying his friends intensely over the summer and is also looking forward to celebrating his 7th birthday later this month amongst familiar faces. The prospect of celebrating in a new unfamiliar place was not very appealing to him and although he did not let me feel it, he was a bit shaken at the idea.

Soeren is a strong but very sensitive boy and picks up on the slightest bit if uneasiness or distress. His sensibility tells him to be strong and not to show his vulnerability, but being his mum, my sensors do pick up the signals and I am inclined to do my best to make him feel comfortable.

Over the two weeks we spent in Denmark we had a lot of time to discuss several issues with him. It was important for him to know what has been happening and basically that even though our path has changed that we are all going to go along the new one together. We did not have the opportunity to do this properly while it was happening. He did not understand - one minute he was sorting out and packing up his toys the next minute he had to unpack everything again. He knew things were not going the way they were planned to and he picked up the signals that we were very much in turmoil and stress. He made jokes to hide confusion and became clingy to console his insecurities.

When you are neck deep and shoveling like mad, you lack the time to explain in great detail. I myself often had a tough time keeping my composure. Every time questioned about our change of plans, all I wanted to do was scream and cry out "leave me alone!"

Denmark was the balsam we needed. Yes we did run away! It did not resolve any of the actual issues on hand but it did help us get away - to think and to talk! We were able to take time to to clear up Soeren's confusions and take away his insecurities. And although our problems have not gone away yet, we have returned a little bit stronger. Even though Soeren is still clingy, I am able to console him with a new freshness and stamina.

To spoil us I am making use of all summer has to offer. Before they totally disappear, berries, berries and more berries. My refrigerator is full with several types already and after a weekend at my in-laws I returned with more ripe home-grown blueberries, gooseberries and red currents!

For today's recipe I am using strawberries for a dessert I made shortly before we left on vacation. It's a divine tart that will soothe away any ails and worries for sure!

To make the pastry crust place all the ingredients in a bowl and using your hands knead into a nice smooth dough. Cover in plastic wrap and put the dough into the refrigerator for approx. 2 hours.

Pre-heat oven to 180 degrees C.

On a clean surface sprinkle some flour and roll out the pastry to fit a round tart form (26 cm diameter). Press the pastry up the sides and with a fork pierce several holes into it. Cover with some baking paper, fill with pie weights or dried beans and blind bake in the oven for approx. 10 minutes. Remove the baking paper and pie weights/beans carefully and bake the pie crust for another 5 minutes. Take out and allow to cool slightly in the form.

Soak the gelatin for approx. 5 minutes.

In a clean bowl mix together yogurt, mascarpone, icing sugar and lemon juice.

Take 2 tablespoons of the yogurt-mascarpone mixture and gently warm in a saucepan. Squeeze out the water from the gelatin and dissolve in the mixture. Add another 2 tablespoons of the yogurt mixture to the saucepan and stir. Finally pour the entire mixture into the bowl with the rest of the yogurt-mascarpone mixture. Stir to incorporate well.

Pour the filling into the pie crust and place in the fridge to set – approx- 2 hours.

In the meantime, wash and hull the strawberries. Cut into halves. When the tart is ready remove from fridge and set the strawberries close together over the yogurt-mascarpone filling.

Heat the strawberry jam gently in a saucepan to make it easier to spread. Then drizzle over the strawberries and allow to set.

Pie crusts and shortcrust pastry need to be partially pre-cooked to prevent them from getting soggy when the moist fillings are added. This process is called blind baking. It basically seals the surface and keeps the pastry case crisp and flakey.

The basic way to blind bake is simply covering your pastry dough, after it has been rolled out and lined the tart, with a sheet of baking/parchment paper and then filling with dried beans or rice. One can buy special pie weights at the stores but in my opinion dried beans do the trick very well. I have a bag full of kidney beans that I re-use a few times for blind baking.

Verdict

It is a lavish tart and brought us much pleasure. I mean, a delicious crispy crust with a hint of lemon, a creamy filling and plenty of juicy strawberries would catch anybodys fancy I presume. For us it simply meant comfort - lavish comfort.

OMG, totally drooling over here. Traditional strawberry tart (with a layer of custard and sometimes just the thinnest wisp of almond cream beneath it) is my favorite thing ever, I love it even more than chocolate, so this just looks divine.Would have been perfect for my birthday this weekend! Wish I could have a piece. xo

OMG, totally drooling over here. Traditional strawberry tart (with a layer of custard and sometimes just the thinnest wisp of almond cream beneath it) is my favorite thing ever, I love it even more than chocolate, so this just looks divine.Would have been perfect for my birthday this weekend! Wish I could have a piece. xo

Eating this tart would be pure comfort, but, perhaps, making it was comfort for you, too. Something about time in the kitchen can smooth out some stress. As usual, it is just lovely and beautifully photographed. Glad Denmark was also comforting. Will put this tart on my 'must bake' lsit!

Always a treat to see your posts. I am sure this is a tough time, but you know, things will get better with time..Just leave it to time, its really as simple as that. I had an experience 2 years ago wherein I thought I had got a job and so I announced it to the world. But few days later things changed and due to some technicalities, I couldn't take it up. It was quite embarrassing & frustrating for me. Things were bad for few months and then 4 months later I got a GREAT opportunity and thats when I realized that there is always a reason as to why things happen. Right now, its natural to feel low and dull, but remember..this is just a phase.. It will pass very soon :-)) Cheer up !Saillyp.s. Sorry for sounding like a grandma;-))

I love the use of Greek yogurt with the mascarpone in this tart. Though both are rich, the yogurt would cut the heaviness of the cheese a bit. How lucky you are that you love to bake -- it seems to be the perfect antidote to the stresses of the summer. Hang in there; I know you will all come through this.

A tart of my dreams! Brilliant beyond belief & stunning to perfection Meeta. Sorry to hear about poor little Soeren.He's so young. Reminds me of my lad...hugs to the fella. He got a good Mama, & will be OK as time passes! ♥ to you my friend!

this tart is beautiful beyond words....i want a slice of it right now...and i just had my breakfast!! i loved the post meeta...i cant even imagine how it must have been for soeren and for you as parents...good luck with everything meeta....

meeta, when my son grows up, i hope i cud explain things to my son as nicely as you do to soren, he is only two now and so very impatient, i wonder if it will settle down eventually......but i sure hope that i have the patience to explain things to him like you have and my mom has done for us so many many times....

That looks gorgeous, Meeta. No mascarpone here (I'm going to make some soon!) and strawberries I froze are still waiting for something special to be in. :)

Next strawberry season, shall try this.Looks like Denmark worked in more ways than one. My daughter is also very sensitive, but luckily manages to understand that we try to do the best we can and knows we're in everything together. That helps.

thank you so much for all your cherished comments! i really appreciate your support and sentiments. we're all doing better and things are looking brighter.

Sailly - you do not sound like a grandmum LOL. it was never embarrassing for us in any way only frustrating we were just very surprised that a renowned company can mismanage so badly. in the end tom quit because he was sick of the back and forth. they are still after him and call at least once a week! even on our vacation.

HelloNice food you post in your blog. My son turns 8 in October, goes to 3rd grade, but school here in Portugal only starts in mid September. Lots of holidays. When i was a child (in the 80s)school wouls start in October. Wow!!!dora

Thank you for visiting What's For Lunch, Honey? and taking time to browse through my recipes, listen to my ramblings and enjoy my photographs. I appreciate all your comments, feedback and input. I will answer your questions to my best knowledge and respond to your comments as soon as possible.

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Hello, I am Meeta a freelance food photographer, stylist and writer living in the cuturally rich city of Weimar, Germany with my husband and our son, where I enjoy preparing multi-cultural home cooked meals with fresh organic ingredients. What's for lunch, Honey? is my award winning food blog where I combine my love for food with my love for photography and styling...